Authentic Carbonara Recipe
Directions
- 1Fill a large pot with water and bring it to a rolling boil.
- 2Season the boiling water generously with salt, about 2 tablespoons per 500g of pasta, until it tastes like the sea.
- 3In a medium bowl, whisk the eggs until smooth.
- 4Stir in the grated Pecorino Romano and a generous amount of freshly cracked black pepper to the whisked eggs, creating a thick, cohesive paste, then set aside.
- 5Place the guanciale in a cold skillet (no oil needed) and turn the heat to medium.
- 6Let the fat slowly render and cook the guanciale until golden and crisp at the edges, about 5–7 minutes, ensuring it remains tender with a bit of bite.
- 7Remove the guanciale from the heat.
- 8Using a slotted spoon, transfer the guanciale to a plate, leaving about 2 tablespoons of rendered fat in the pan.
- 9Add pasta to the boiling water and cook until al dente, according to package instructions.
- 10Reserve 1/2 cup of pasta water before draining the pasta.
- 11Transfer the drained pasta directly into the warm pan with the guanciale fat.
- 12Toss the pasta to coat it evenly with the fat.
- 13Remove the pan from heat completely to prevent scrambling the eggs.
- 14Slowly pour in the egg and cheese mixture, tossing vigorously with tongs or stirring quickly to create a silky sauce.
- 15Add a splash or two of the reserved pasta water, as needed, to loosen and emulsify the sauce until it clings to the pasta and looks glossy.
- 16Fold in the cooked guanciale, saving a few pieces for garnish.
- 17Plate immediately and finish with more Pecorino Romano and a good grind of black pepper.
Ingredients
- 4 eggs, room temperature
- 2 cups freshly grated Parmigiano or Pecorino Romano cheese, or a mix of both
- Coarsely ground black pepper
- 1 lb guanciale, pancetta, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
- 1 lb pasta of choice
Equipment
large potmedium bowlskilletslotted spoontongs
Tips
- Use room temperature eggs for a smooth and silky sauce.
- Freshly grate cheese finely for better melting and blending.
- Whisk eggs and cheese thoroughly until smooth.
- Save rendered fat from the meat and pasta water to emulsify the sauce.
- Remove the pan from heat completely before adding the egg mixture to prevent scrambling.
- Mix with hot pasta immediately after draining.
- Pour and toss the egg mixture slowly and vigorously for even coating.
- Serve immediately for the best sauce consistency.
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